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Italian Style Roasted Turkey for the Holidays
Roasted Italian turkey is a mouth-watering twist on the traditional Thanksgiving bird. Bursting with flavors of fragrant Italian herbs and garlic, this turkey recipe is seasoned with salty butter, lemon zest, sage and rosemary. It tastes as good as it looks, and is guaranteed to be a memorable centerpiece for your Italian-style Thanksgiving feast!
👥 10 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 30 min🔥 Cook: 3h👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
📝 Preparation Steps
1
Preheat the oven to 400℉ and position the racks so that the turkey has plenty of room and is not too close to the top.
2
Place the turkey in a rack inside of a roasting pan then remove the giblets and neck. Place them in the roasting pan for the gravy if desired. Pat the turkey very dry with paper towels.
3
Season the inside of the turkey cavity generously with salt and pepper, then stuff the lemon wedges, onion, garlic, sage and rosemary sprigs - fit as much as you can, which will depend on the size of your turkey.
4
Add the butter, 2 teaspoons sage, 2 teaspoons rosemary, salt, pepper and lemon zest to a bowl and mix until well combined.
5
Use your fingers to separate the skin of the turkey on the breast and legs. Use a spoon to slide the butter mixture under the skin, then use your fingers to press and move it around so that it's evenly distributed throughout the breast and legs. You can refrigerate the turkey at this point, uncovered, for up to one day ahead. Bring to room temperature for ⏱️ 30 minutes before cooking.)
6
Rub olive oil all over the outside of the turkey, then sprinkle lightly with salt and pepper all over, then sprinkle the remaining teaspoon of each sage and rosemary.
olive oil2 tablespoons
7
Tuck the wings under, tie the legs together with a piece of twine, then pour the white wine and 2 cups water into the roasting pan.
dry white wine (such as pinot Grigio)1 cup
8
Tent the turkey loosely with foil and bake at 400℉ for ⏱️ 1 hour, then uncover and reduce the oven to 350℉. Rotate the pan in the oven to help the turkey cook more evenly.
9
At this point you can base the turkey if desired with the pan juices, but it's not necessary.
10
Check the turkey with a thermometer after about ⏱️ 2 hours and ⏱️ 15 minutes to read the internal temperature. Remove the turkey once a thermometer in the thickest part of the meat reads 160-165℉.
11
Remove and tent it loosely with foil for at least ⏱️ 30 minutes before carving - a larger turkey will need to rest longer and a smaller turkey can rest for slightly less.
Nutrition Facts
calories
637 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
1098 mg
protein Content
77 g
trans Fat Content
1 g
cholesterol Content
279 mg
carbohydrate Content
4 g
saturated Fat Content
11 g
unsaturated Fat Content
17 g
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